Aloo Jalebi

40-45 minutes
Prep: 25- 30 minutes | Cook: 10-15 minutes | Servings: 2-4

Ingredients

¼ cup Tapioca, साबूदाना

Salt to taste, नमक स्वादअनुसार

2 medium size Potato, boiled, peeled, आलू

3 tbsp Curd, beaten, दही

3 tbsp Water, पानी

Water as required, पानी

1 cup Refined flour or Barnyard millet flour, मैदा, समा चावल का आटा

1 inch Ginger juice, अदरक का रस

1 tsp Degi red chilli powder, देगी  लाल मिर्च पाउडर

¼ tsp Soda, सोडा

Oil for frying,  तेल

 

For Tamarind chutney

1 cup Tamarind, इमली

Water as required, पानी

½ cup Jaggery, गुड़

 

For Tempering

2 tsp Oil, तेल

1 tsp Cumin seeds, जीरा

2-3 dry Red chilli, सूखी लाल मिर्च

Salt to taste, नमक स्वादअनुसार

Pinch of Asafoetida, हींग

 

For Aloo Chaat

2 medium size Potato, boiled, cube, आलू

½ tsp Red chilli powder, लाल मिर्च पाउडर

Salt to taste, नमक स्वादअनुसार

Coriander sprig, धनिया

1 tsp Oil, तेल

1 tsp Ginger, finely chopped, अदरक

1 tsp Lemon juice, नींबू का रस

¼ tsp Roasted Cumin powder, भुना जीरा पाउडर

 

For Garnish

Green chutney, हरी चटनी

Tamarind chutney, इमली की चटनी

Aloo chaat, आलू चाट

Coriander sprig, धनिया

 

Process

  • In a grinder jar, add topica and salt to taste, grind into a fine powder, strain the powder and transfer it into a bowl.
  • In the same grinder jar, add boiled crumble potatoes, curd and water and grind into a smooth paste.
  • Transfer it into the same bowl and mix everything well.
  • Add water as required and refined flour and whisk properly and rest for 10 minutes.
  • Add ginger juice, degi red chilli powder, water as required and soda whisk it well.
  • Strain the mixture so that there’s no lums.
  • Now , pour the batter into the zip lock bag.
  • Heat oil in a deep pan and make round spirals with the batter.
  • when one side is partly cooked, turn over and fry the other side.
  • Fry until the jalebis are a light golden and crisp.
  • Remove on a absorben paper.
  • Garnish it with aloo chaat, green chutney, tamarind chutney and coriander sprig on top.
  • Serve hot.

For Tamarind chutney

  • In a saucepot, add water, tamarind and let it boil on medium flame.
  • Add jaggery and let it boil on medium flame.
  • Once the jaggery is melted switch off the flame and strain the mixture into a bowl.

For Tempering

  • Heat oil in a pan, add cumin seeds and let it splutter.
  • Add dry red chilli and Transfer the tamarind chutney into the pan.
  • Add salt to taste and mix it well and let it reduce for 5-6 minutes
  • Remove from the flames and let it cool down.

For Aloo chaat

  • In a bowl, add boiled cube potatoes, red chilli powder, salt to taste, coriander sprig, oil, ginger, lemon juice and roasted cumin powder mix everything well.

 

 

 

 

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